Kids

Veggie Barley Salad

Note:This recipe, created by Mac Wirth of Idaho, won a national contest and was served at a White House lunch for kids. His salad combines whole grains (barley) and vegetables, all topped with a fresh dressing. (If you try this recipe, get a grownup's help because it requires using a knife.)

Prep time: 1 hour, plus refrigerate overnight

What you need:

1 cup pearl barley

1 medium tomato, chopped

2 medium carrots, shredded

1 medium red, orange, or yellow bell pepper, seeded and chopped

2 cups chopped fresh spinach

3 tablespoons orange juice

3 tablespoons olive or grapeseed oil

2 tablespoons apple cider vinegar (or any other mild vinegar)

1 teaspoon honey

Salt and freshly ground black pepper

Equipment and supplies:

Measuring cups and spoons

Knife

Large pot for cooking the barley

Large bowl

Oven

What to do:

Bring a large pot of water to a boil.

Add the barley and cook, uncovered, until tender, about 40 minutes.

Transfer barley to a large bowl.

Add the tomato, carrots, bell pepper, and spinach. Stir to combine.

In a small bowl, whisk together the orange juice, olive or grapeseed oil, vinegar, honey, salt, and pepper.